Crispy Fish bites (Paleo, Gluten free)
 
Prep time
Cook time
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Fish filets marinated with the flavors of ginger, garlic and cayenne pepper and coated with tapioca starch and fried to get crispy fish nuggets
Author:
Recipe type: Appetizer, Main course
Cuisine: Fusion, IndoChinese
Serves: 3-4
RecipeIngredients
  • 1 lb Fish filets, cut into bite size pieces (Use Flounder or any other white fish)
For marinade:
  • 2 tbsp tapioca flour
  • ½ tsp sea salt
  • 1 tsp kashmiri red chilli powder or cayenne pepper( skip for AIP version)
  • 2 tbsp water
  • 1 tbsp fresh ginger and garlic paste (made by crushing equal quantities of fresh ginger and garlic without any water in a mortar pestle or a food processor)
  • 2 tsp coconut aminos or soy sauce (use coconut aminos for paleo)
  • About 3-4 tbsp coconut oil for shallow frying
RecipeInstructions
  1. In a large bowl, add the fish pieces and blot dry using paper towels.
  2. In a small bowl, mix all marinade ingredients and stir using a spoon to form a thick paste.
  3. Add this paste to the bowl with the fish pieces. Mix gently using your hands to coat the fish pieces completely.
  4. Add about 1 tbsp oil at a time in a small frying pan and shallow fry the fish pieces in batches until they are cooked well and crispy on both sides. Drain on paper towels.
Notes
For AIP version, skip cayenne pepper
Recipe by Cook2Nourish at https://cook2nourish.com/2017/06/crispy-fish-bites-paleo-gluten-free.html